INGREDIENTS
Ice Cream:
4 cups
2% reduced-fat milk
1 cup
half-and-half
1 1/4 cups
granulated sugar
4
large egg yolks
Filling:
3/4 cup
brown sugar corn syrup
1/2 cup
packed brown sugar
3 tbsp
cornstarch
1/8 tsp
salt
1 cup
half-and-half
1/2 cup
2% reduced-fat milk
2
large egg yolks
3 tbsp
chopped pecans, toasted
2 tbsp
butter, softened
1 tsp
vanilla extract
Garnish:
1/2 15 ounce package
refrigerated pie dough (optional)
Cooking spray (optional)